Put 4-5 tbsp of oil in a deep non-stick pan. Add curry paste, onion, spring onions and green chillies. When the onions are soft and pink, add the rice and sprinkle with salt and pepper. Add the diced pineapple and cashews and raisins. Pour the coconut milk over the rice and cover for about 5-7 minutes until done.

Plate the rice and garnish with coriander. Serve with chicken Thai curry or veg Thai curry.

In a wok, sauté onions, spring onions, green chillies and garlic until brown.

Add the coconut milk and the prawns. Then add the soy sauce, fish sauce, tamarind paste and jaggery and cook for a while. If you feel the gravy is too thick, add a bit of water.

Garnish the dish with fried onions and serve with steamed rice.

ABOUT THE CHEF

Ritu Soni is a home maker who loves trying out new recipes. She inherited her passion for cooking from her father who loves to cook in his spare time. Her husband of 22 years is her biggest critic and has motivated her to reach near perfection when it comes to food.

Abraxas NU brings to you latest trends, events and activities from across the country and the globe. Dealing with a wide range of subjects which are of interest to the Indian Youth. We choose to be eclectic and complete, useful and informative but entertaining, and above all, upbeat.